Appetizers

Tuna Tartare with tomato & avocado coulis 17

Grilled Asparagus wrapped in wild boar prosciutto goat cheese shallot vinaigrette 15

Canary Islands Octopus Carpaccio 16

Baked Blue Point Oysters mascarpone & radicchio 15

Burrata with Parma Prosciutto & baby arugola 16

Pasta

Fresh Beet Ravioli filled with ricotta & young spinach 20

Paccheri with lobster meat, clams & shrimp 28

Reginelli with potato & tomato ragout smoked buffalo mozzarella 20

Linguine with little neck clams 22

Main Course

Grilled Lamb Chops in a balsamic marinade with ljonnaise potato 32

Grilled Swordfish olive oil, mint & chianti vinegar served w/lemon risotto 27

Valentine’s Veal Pocket escarole, fontina & prosciutto 29

Baked Statler Chicken fresh peas, new potatoes & cipollini 22